People trying the awesome mozzarella

Week 3 Lab Summary: Cheese

Introduction This lab built on our continuing studies of Shepherding as a means to understand human behavior in antiquity through experimental archaeology. In the highlands of Crete in Greece, Shepherd’s economic world revolves on cheese production, which is facilitated by transmigration, between mountains and lower valleys across the warm and cold seasons (Blitzer). These pastoral…
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Week 2 Lab Data Group 2: Wool

Our wool lab consisted of spinning, carding, and weaving, which were all methods of processing wool done primarily by women before the invention of modern textile manufacturing. Throughout the three stations, a central challenge we faced was deciding how to best represent the processes through quantitative data. Since there was a significant learning curve across…
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Week 2 Lab Data Group 4: Wool

Overview This week our lab focused on wool. We have been studying shepherds throughout the world across time, and in order to understand wool working at a more in-depth level, we learned how to spin. Professor Morton brought in two professional, local shepherds to teach us and share their experiences.  Titled “Wool,” our lab was…
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Two students spinning wool

Week 2 Lab Data Group 5 : Wool

Experiential, Qualitative Data Throughout the experiment, I recorded the experiences, feelings, and instantaneous thoughts of my group members as we cycled through the different stations of the Wool lab. These stations were carding, spinning, and weaving wool, although not in that strict order. I’ve ordered what we found in the order that we did the…
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